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    Shabu Shabu

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    Shabu Shabu

    Serves: 4


    • 500g rib-eye steak
    • 12 raw tiger prawns
    • 225g spinach
    • 3 litres chicken stock
    • 3 tablespoons rice wine vinegar
    • 4 small carrots
    • 8cm-piece ginger, peeled
    • 8 spring onions
    • 2 sachets dashi-no-moto (instant Japanese soup granules)
    • 4 tablespoons Kikkoman soy sauce
    • 2 chicken breasts
    • 225g shiitake mushrooms
    • 225g bean sprouts


    1. Put the steak in the freezer for 20 minutes to firm. Peel and de-vein the prawns, leaving on the tails. Wrap the heads and shells in butter muslin. Wash the spinach, stripping out any thick stems and damaged leaves.
    2. Put the stock in a saucepan on the hob, add the rice wine vinegar and the prawn heads and shells. Cut the carrots lengthways into wafer-thin slices, using a potato peeler. Cut the ginger into paper-thin slices and cut the spring onions diagonally into 2.5cm pieces, adding all of them to the stock. Bring to the boil, lower the heat and simmer for 10 minutes. Discard the prawn shells and stir in the dashi-no-moto and soy sauce before pouring into the serving pot, which will go over a heat source on the table.
    3. Discard the skin and cut the chicken into strips. Cut the steak into paper-thin slices and quarter the mushrooms. Arrange all the raw ingredients on a serving plate. After cooking and eating the ingredients you drink the broth, which is now delicious with all the different flavours. Serve steamed rice and pickled ginger to finish and drink sake or dry sherry throughout.

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